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PESCE AZZURRO

Smoked Tuna

Smoked Tuna. The smoking process begins by peeling the tuna, then the bones are removed and trimmed creating strands of 4/6 kg. The fillets of tuna are covered with salt, a mix of coarse salt and salt and left many hours waiting for the meat of the fish to absorb the perfect amount. It is then transferred to the smokehouse, where the combustion of fine beech woods begins the real smoking process, which can last from 7 to 9 hours, all at very low temperatures. Once smoked, the tonnoa will have to store a night in a 4-degree cell in order to compact its fine meats. The last process is the pre-slicing that takes place through specialized machines. The slices of tuna, once pre-sliced, are placed in the plates manually, separated from one another by an interlude that prevents them from sticking to one another. All respecting the ancient Sicilian traditions and never wanting to mechanically speed up the time of each single process.
€ 3.80
100 gr (pre-affettato) | 500 gr (pre-affettato)

PESCE AZZURRO

Smoked Swordfish

Smoked swordfish. The smoking process begins by peeling the swordfish, then the bones are removed and trimmed creating loins of 4/6 kg. Sword fillets are covered with salt, a mix of coarse salt and salt until hours are left waiting for the meat of the fish to absorb the perfect amount. It is then transferred to the smokehouse, where the combustion of fine beech woods begins the real smoking process, which can last from 7 to 9 hours, all at very low temperatures. Once smoked swordfish will have to store a night in a 4-degree cell in order to shrink its fine meats. The last process is the pre-slicing that takes place through specialized machines. All respecting the ancient Sicilian traditions and never wanting to mechanically speed up the time of each single process.
€ 3.90
100 gr (pre-affettato) | 500 gr (pre-affettato)

PESCE AZZURRO

Smoked Salmon Trimming

Salmon Trimming Superior Quality. Salmon arrives fresh from Norway in only 48h, it is handmade in Sicily. We use only certified fine wood (beech) for smoking. Upon receipt of the order the packaged smoked salmon baffle will be placed in a polystyrene cardboard and filled with long-life synthetic ice. The shipment will arrive throughout Italy / Europe in about 48 hours from the day after the order.
€ 3.95
250 gr

PESCE AZZURRO

Norwegian Smoked Salmon

Norwegian Salmon (Salmo Salar) Superior Quality. Salmon arrive fresh from Norway in only 48h, it's handmade in Sicily. We use only certified fine wood (beech) for smoking. Upon receipt of the order the packaged smoked salmon will be placed in a polystyrene cardboard and filled with long-life synthetic ice. The shipment will arrive throughout Italy / Europe in about 48 hours from the day after the order. Weight can have tollerance.
€ 3.00
100 gr (pre-affettato) | 200 gr (pre-affettato) | 500 gr (pre-affettato) | 1 kg (pre-affettato) | 1,2 kg (pre-affettato) | 1,5 kg (pre-affettato) | 1,5 kg (non pre-affettato)
USE THE "WELCOME5" CODE AND GET 5% DISCOUNT